Description
This Pretzel Crusted Chicken recipe delivers crispy, flavorful chicken breasts coated with crunchy pretzel crumbs and topped with a creamy, tangy Dijon cheddar sauce. The chicken is first pan-fried in oil for a golden crust and finished warm in the oven. This dish combines savory seasonings with a rich, cheesy sauce, making it an irresistible comfort food perfect for dinner.
Ingredients
Scale
Pretzel Chicken
- 2 boneless, skinless chicken breasts (about 8–10 oz each)
- 4 oz salted pretzels
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- Neutral oil for frying (about 1/2 inch depth)
- Fresh parsley for serving
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese, shredded
Instructions
- Prepare the chicken: Butterfly each chicken breast into two thinner pieces, making four pieces total. Place each piece between plastic wrap and gently pound with a mallet until evenly thin.
- Make pretzel crumbs: Place the pretzels in a food processor and pulse until mostly fine crumbs with some larger chunks remaining.
- Mix flour coating: In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper.
- Prepare egg wash: Whisk the egg in a separate shallow dish.
- Set up pretzel crumbs: Place the crushed pretzels in a third shallow dish for breading.
- Heat oil: Add about 1/2 inch of neutral oil to a heavy skillet or cast iron pan. Heat to approximately 350ºF.
- Bread the chicken: Dip each piece fully into the flour mixture, then into the egg, then coat with pretzel crumbs. Press crumbs onto the chicken gently if needed.
- Fry the chicken: Cook the chicken pieces in the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes on one side, then flip and cook another 3 minutes or until cooked through. Remove and place on a cooling rack over a baking tray. Keep warm in the preheated oven set to the lowest temperature.
- Prepare the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and Dijon mustard. Cook for a few minutes until slightly thickened. Stir in shredded cheddar a handful at a time until melted and smooth. Season with salt and pepper to taste.
- Serve: Plate the pretzel crusted chicken and spoon the mustard cheddar sauce on top. Garnish with minced fresh parsley if desired.
Notes
- The sauce should be gently cooked and not thickened excessively to avoid a grainy texture.
- Nutritional information is an estimate and may vary based on ingredient brands and amounts absorbed.
- Use a cast iron skillet or heavy pan for best frying results.
- Keep the chicken warm in the oven while frying remaining batches to serve all hot.
